Apple Cinnamon Muffins
Your go-to muffin for crisp mornings, cozy kitchens, and grab-and-go comfort.
Think of these as handheld apple pies—with fewer steps, zero fuss, and all the comforting flavor you crave. They’re tender, warmly spiced, and studded with juicy apple bits that brighten every bite. Perfect for busy mornings, lazy weekends, or anytime you want something sweet that feels like a hug.
No mixers, no complicated prep—just a bowl, a spatula, and a little cinnamon magic.
“Like a warm apple pie you can hold in your hand—soft, fragrant, and ready in under 30 minutes.”
Why You’ll Love Them
Quick & Easy: From bowl to oven in 10 minutes—perfect for weekday baking.
Soft & Fluffy: Moist crumb with buttery richness and pops of tart apple.
Freezer-Friendly: Make a batch now, save some for later.
Cozy & Versatile: Equally great for breakfast, snacking, or dessert.
Ingredients & Substitutions
| INGREDIENT | WHY IT MATTERS | SUBSTITUTIONS/NOTES |
|---|---|---|
| All-Purpose Flour | The base—light, soft, and reliable | Don’t use bread flour—it makes the muffins dense |
| Buttermilk | Adds moisture and gentle tang | Substitute with milk + 1 tsp vinegar or lemon juice |
| Melted Butter | Adds rich flavor and tender texture | Use neutral oil for a dairy-free version |
| Eggs | Provide structure and help bind the batter | Room temp = easier mixing and better texture |
| Light Brown Sugar | Sweetens with a hint of caramel flavoring | Dark brown sugar = deeper molasses notes |
| Granny Smith Apples | Brings tartness and texture | Honeycrisp or Pink Lady also works well |
| Baking Powder | Helps the muffins rise light and fluffy | Don’t substitute with baking soda—it’s not interchangeable here |
| Ground Cinnamon | Cozy, warm spice throughout | Add a pinch of nutmeg or cardamom for more depth |
| Salt | Balances sweetness and enhances flavor | Just ½ tsp makes a difference |
Flavor Variations (No Extra Effort)
- Maple Walnut: Add 1 tsp maple extract + ½ cup chopped walnuts.
- Apple Pie Spice: Swap plain cinnamon for apple pie spice blend.
- Caramel Apple: Drizzle with caramel after baking and sprinkle with sea salt.
- Oat Streusel: Mix flour, butter, and brown sugar for a quick crumb topping.
How to Serve (and Impress Without Fuss)
These muffins are delicious on their own, but here’s how to elevate them with almost no effort:
- Warm with Butter: Classic and comforting.
- Drizzle with Glaze: Mix powdered sugar + milk for a quick vanilla glaze.
- With Coffee or Chai: Their cinnamon warmth pairs perfectly with your morning cup.
- Mini Muffin Style: Bake in a mini muffin tin for bite-sized treats (adjust bake time to 10–12 mins).
Frequently Asked Questions (FAQ)
Can I use a different type of apple?
Yes! Any firm, tart apple like Honeycrisp, Pink Lady, or Braeburn works beautifully.
Can I use oil instead of butter?
Yes—use a neutral oil like canola or vegetable for a dairy-free version. Muffins will be slightly less rich but still moist.
Can I use milk instead of buttermilk?
You can, but add 1 teaspoon of vinegar or lemon juice to whole milk to replicate the tang and acidity of buttermilk.
How do I make these gluten-free?
Substitute a 1:1 gluten-free flour blend. Make sure your baking powder is gluten-free, too.
Do they store well?
Absolutely! Store at room temp in an airtight container for 2–3 days or in the fridge for up to 5. Freeze extras for longer storage.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Muffins
Equipment
Mixing Bowl
Rubber Spatula
Muffin Pan
Muffin Liners
Measuring Cups and Spoons
Ingredients
2 cups (240g) All-Purpose Flour
1 cup (240mL) Buttermilk
1/2 cup (115g) Butter, melted
2 Whole Eggs
1/3 cup (67g) Light Brown Sugar
1 cup (120g) Granny Smith Apples, peeled and chopped
2 teaspoons (8g) Baking Powder
1 1/2 teaspoons (4g) Ground Cinnamon
1/2 teaspoon (3g) Salt
Directions
Step 1: Preheat the Oven
- – Preheat your oven to 375°F (190°C).
- – Line a muffin pan with muffin liners or lightly grease the wells.
Step 2: Prepare the Dry Ingredients
- – In a mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
Step 3: Prepare the Wet Ingredients
- – In another bowl, whisk together the melted butter, light brown sugar, and eggs until smooth.
- – Stir in the buttermilk until well combined.
Step 4: Combine the Batter
- – Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula.
- – Mix until just combined—do not overmix!
- – Gently fold in the chopped Granny Smith apples.
Step 5: Fill the Muffin Pan
- – Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Step 6: Bake the Muffins
- – Place the muffin pan in the preheated oven and bake for 15-18 minutes.
- – Check for doneness by inserting a toothpick in the center—if it comes out clean, the muffins are ready.
Step 7: Cool and Serve
- – Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- – Serve warm or at room temperature. Enjoy!
Baker’s Tips
- Chop Apples Small: Smaller pieces = better distribution and fewer soggy pockets.
- Crave Crunch? Sprinkle the tops with cinnamon sugar before baking.
- Half Grated, Half Chopped: Want a more moist interior? Try this mix.
- Freeze the Extras: Cool completely, then wrap and freeze for up to 2 months.
- Reheat Gently: 10–15 seconds in the microwave brings back that fresh-baked feel.
Final Thoughts from My Kitchen to Yours 💛
There’s something magical about the smell of cinnamon and apples wafting through your kitchen. These muffins bring that cozy feeling in a way that’s simple, quick, and super satisfying.
Whether you bake them fresh for breakfast or stash a few in the freezer for later, they’ll never feel like a second-choice snack. They’re warm, soft, and just sweet enough—like comfort in a cupcake wrapper.